Place the sausages in a high-sided skillet or Dutch oven
and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings
up to a deep brown. Remove the sausages to a plate.
Heat extra-virgin olive oil
, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper
, then add in the peppers, onions
, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste
1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes
. Finish with parsley.
Slice the sausages
on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
up chunks of bread in a warm oven just before serving for mopping up your plate!